Pink Pineapple Nice Cream Layer Cake Dairy Free Vegan Dessert

Written by Eydie Desser

When I learned about Pink Pineapple from the wonderful produce company, Melissa’s Produce, (they source the most amazing fruits and veggies, and unusual ones as well!), I just had to make something super delicious and healthy with it! Enter the delicious and nutritious pink pineapple nice cream layer cake that’s a dairy free and vegan dessert everyone will enjoy.

To start, I froze a slice of pink pineapple and it was divine! The famous Neapolitan layered dessert came to mind. It’s usually made into 3 layers, including: strawberry, vanilla and chocolate ice cream.  So I made it a “nice cream” instead, which means dairy free ice cream.  I used the pink pineapple instead of strawberries, banana with coconut cream for the vanilla ice cream replacement, and mango with banana instead of chocolate ice cream. The orange is much more beautiful than light brown! Try it with me, and see how tasty this healthy treat can be.

Equipment needed:

  • Cuisinart or other food processor
  • 4 x 8 loaf pan that holds a 3 cup capacity
  • Parchment paper
  • 4 tiny binder clips


  • 4 bananas, peeled, sliced and frozen separately in zip-top bags- 4 cups total
  • 2 cups diced Pink Pineapple, or raspberries, cherries or strawberries
  • 2 TB full fat coconut milk
  • 2 TB toasted unsweetened coconut flakes
  • 1 cup frozen mango
  • Juice of ½ lime
  • Mint or Cilantro for garnish


To prepare the loaf pan: 

  1. Cut parchment paper into 3-4”  x 12” long, and place it on the bottom of the loaf pan.
  2. Cut another piece of parchment paper into 7-8” x 4-½”, placing it on top of the first piece, facing the other way.
  3. Clip parchment paper down on each side

For the layered nice cream cake:

Starting with the pink pineapple layer:

  1. Slightly defrost the bananas, pineapple and mango.
  2. Place 1 cup of frozen banana and 2 cups of frozen pineapple into the bowl of a food processor.  Process until smooth. 
  3. Using a spoon, place the mixture on the bottom of the loaf pan, smoothing it down with back of spoon or offset spatula.

For the Cream Layer:

  1. Place 2 frozen bananas and 2 TB coconut cream, along with the coconut flakes.  Process until smooth and spread on top of the pink layer.  
  2. Place pan in the freezer to firm up a bit.

For the Orange Layer:

  1. Place 1 frozen banana and 2 cups of mango, plus juice of ½ lime, and process until smooth.
  2. Take the pan out of the freezer and smooth on last layer on top. 
  3. Wrap with plastic wrap.

To Serve:

  1. Place loaf pan upside down and gently tap it on a cutting board. If cake doesn’t come out easily, get a thin knife and run around the cake to loosen it. Then try to un-mold again.
  2.  Slice nice cream cake into 1-1-½” slices and serve with mint or cilantro.

Serves 8 of your favorite family and friends!

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